250 ml (1 cup) mirepoix (carrots, celery and onions)
500 ml (2 cups) apple wort
100 g (1/3 cup) butter
100 g (1/3 cup) white sugar
2 baking apples peeled, cored and cut in 6 pieces
500 ml (2 cups) demi-glace sauce
45 ml (3 tbsp) white roux, if necessary
Preparation
Trim and season milk-fed veal roast.
In a frying pan, melt butter and brown milk-fed veal rib roast. Remove from frying pan, place on a dripping pan on a layer of onions and cook in oven at 325°F (160°C) until inside temperature reaches 150°F (66°C).
Meanwhile, in the same frying pan, lightly brown the mirepoix and deglaze with apple wort.
Simmer for 5 minutes, strain through a cheese cloth and continue to reduce until sauce is like clear syrup. Set aside.
In another frying pan, at medium-high heat, slightly caramelize apple pieces in butter and sugar for approximately 2 minutes (apple pieces should remain slightly firm).
Deglaze frying pan with syrup, add demi-glace sauce and simmer until desired consistency (if necessary, make sauce thicker with white roux).
Remove meat from oven and let stand for 15 minutes.
Adjust sauce seasoning, slice milk-fed veal roast in between the ribs and serve with a mix of wild rice and apple pieces to decorate.
Recipes